Mexi-Mango Upside-Down Cake

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Ingredients

Fruit Topping

  • 6 tablespoons butter
  • 4 cups moderately ripe diced mangoes or peaches (about 2 1/2 pounds)
  • 1/3 cup packed brown sugar
  • 2 teaspoons TABASCO® brand Original Red Sauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Cake

  • 1 1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 (8-ounce) carton sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) butter, softened

Preparation

For fruit topping, melt butter in a large nonstick skillet over medium-high heat; add mango and cook until lightly browned and tender, about 8 minutes. Remove from heat and stir in brown sugar. In a small bowl, mix TABASCO® Sauce, cinnamon, and salt; stir into mangoes and mix well. Spoon into a buttered 9-inch cake pan.

For cake, combine all the dry ingredients in a large mixing bowl and blend well. In a small bowl, combine egg yolks, sour cream, and vanilla and mix well; add to dry ingredients along with soft butter and beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. Spoon batter over fruit in prepared pan, smoothing evenly.

Bake in a 350°F. oven until a wooden pick inserted near center comes out clean, about 40 minutes. Cool on wire rack for 5 minutes. Run a metal spatula around edges of pan and invert onto a serving plate. Serve warm.

Makes 8 servings.

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